In my whole life.........one thing
which I dread is coming in eye-contact with birds. And Hens I cant bear to
see.......grrrrrrrr....the so called
Bird-phobia from childhood. U ask my sister and she will have long stories to
narrate about this...anyway today’s discussion is about cooking not
phobias...so if I cant bear their sight how can I eat them?? No, never......
But yeah a stringent non-veg eater till I got married which included (eggs,
meat and seafood...slurrrp yummmm) Then,
one day I got married and went to a
typical Satvik Mudaliar family where I
could never lay my hands on all the above stuff...So, whenever I was in Nagpur –
it was a non-veg feast for me....and my mom is one of the best non-veg cooks in
our family. So Nagpur times were always Morning -night hogging. And one fine day I just left eating
Non-veg...my mother still doesn’t believe this. But the story doesn’t end
here.....Genes had to speak.......Both my princes love to eat non-veg
food......so I delightfully cook for them now..........here’s one for you
all.....sharing
Chicken-Mudliara
Ingredients:
1 Kg Broiler/Gavrani chicken
2 Big Onions
3 Big Tomatoes
5 Green chillies
8-9 Garlic pods
2” piece of Ginger
A bunch of coriander
A bunch of mint leaves
A small piece of coconut
1 tsp Goda Masala
1 tsp Turmeric Powder
1 tsp Dry coriander Powder
2 tsp of Khuskhus
5-6 Black pepper
2 sticks of cinnamon
A bit of Javitri
2 Big Cardamoms (Badi ilaichi)
2 Bay leaves
1 tsp cumin seeds
3-4 Tablespoons of Oil
2 tablespoons of curd
Salt as per taste
Method: Marinate the Chicken with
all the dry masala (except Goda masala),salt and curd. Leave aside for 3 hours
(at least)
For Gravy: Heat the pan. Pour a bit
of oil and add Cummin seeds, Black pepper,
Big cardamoms, Javitri, cinnamon and allow it to splutter. Add coconut,khuskhus,
chopped onions, garlic and ginger. Fry till golden brown. Add the chopped
tomatoes, mint leaves and coriander leaves and fry properly. Add salt and goda
masala too. Let it cool. Grind it in a Mixer to a fine paste. Heat remaining oil in a Cooker if you want to
make it fast or a typical Mudaliar Style of slow heating process in a Kadhai on
simmer. Add bay leaves and the paste and fry till oil leaves the surface. Add
the marinated Chicken and mix it thoroughly.Add some warm water and allow it to
cook.
(Coconut and Khuskhus are two main
ingredients of South Indian Cooking. You will find them using it every now and
then...This actually gives a thick consistency to the gravy) and mint leaves
add that extra flavour....... Try it.